This recipe is great for receive people: it is easy to prep and most of people love it. The consistency of cream and the flavour of sicilian lemon adds to this dessert, a sharp sense of balance. In fact, the measurements of each ingredient are up to your taste, you just have to try it out as you prepare it (yes, I’m the kind of person who tweaks some recipes “by eye”). So, I hope you like it as much as I do (:
Authoreugêniaingredients.
directions.
In a food processor, combine the almonds, dates, vanilla extract, and sea salt. Process until the mixture sticks together when pressed. Press the mixture into the bottom of a springform pan or a pie dish. Set aside.
In a high-speed blender, combine the soaked cashews, coconut cream, maple syrup, melted coconut oil, lemon juice, lemon zest, and vanilla extract. Blend until smooth and creamy.
Pour the filling over the crust in the pan.
In a small bowl, whisk together the lemon juice, maple syrup, and lemon zest.
Drop spoonfuls of the lemon mixture onto the cheesecake filling. Use a knife or a skewer to create swirl patterns. Tap the pan gently on the counter to remove any air bubbles.
Place the kisscake in the freezer for at least 4 hours or until set. Before serving, let the it sit at room temperature for about 10min. Garnish with thin lemon slices or additional lemon zest if desired. Enjoy!
Ingredients
Directions
In a food processor, combine the almonds, dates, vanilla extract, and sea salt. Process until the mixture sticks together when pressed. Press the mixture into the bottom of a springform pan or a pie dish. Set aside.
In a high-speed blender, combine the soaked cashews, coconut cream, maple syrup, melted coconut oil, lemon juice, lemon zest, and vanilla extract. Blend until smooth and creamy.
Pour the filling over the crust in the pan.
In a small bowl, whisk together the lemon juice, maple syrup, and lemon zest.
Drop spoonfuls of the lemon mixture onto the cheesecake filling. Use a knife or a skewer to create swirl patterns. Tap the pan gently on the counter to remove any air bubbles.
Place the kisscake in the freezer for at least 4 hours or until set. Before serving, let the it sit at room temperature for about 10min. Garnish with thin lemon slices or additional lemon zest if desired. Enjoy!
2 comments
Looks delicious. Right in the beginning of the recipe it’s written: “Remove the water from cashew nuts and almonds.” Do I have to leave the nuts in water before using them? For how long? Thanks. 🙂
Thank you Dario! I just added it to the recipe. Ideally, put them overnight is the better way to make nuts in general soft, resulting in a smoother texture. But if for some reason you skip this step, you can leave them for ~20 minutes in hot water.